The
meaning of Kappo comes from traditional Japanese cooking methods;
to cut, boil, stew & fry. Different from sushi chefs who mainly
cut fish & make sushi, a Kappo chef is trained to master numerous
ways of cooking and to understand the seasonality of food, the quality
of ingredients and the presentation. In order to gain extensive
skills as a master Kappo chef,usually, more than10 to 15 years of
persistent training is required. This is one of the reasons why
it is very difficult to find many skillful Kappo chefs here in the
states, compared the growing numbers of sushi chefs and sushi restaurants.
In general Kappo Restaurants do not have sushi bars and Sushi restaurants
should not use the title "KAPPO"

The
history of Kaiser Cuisine is over 400 years
Kaiseki Cuisine originated in 16th century as a light meal served
before the tea ceremony. Kaiseki has become multi course dinner
served one by one & fresh at a perfect temperature. Hot dishes
are sizzling hot. Cold dishes are icy cold.
Using seasonal ingredients carefully chosen by the chef, Kaiseki
cuisine is
served as appetizer, sashimi, clear soup, broiled dish, fried dish,
stewed dish,
rice or noodle, and dessert. Kaiseki is often served at special
ceremonies or
celebration and also is perfect to entertain your guest on any special
occasion.You
can see sample Kaiseki Dinner here.

Japanese
food is not all about sushi.

Nowadays, it is easy to find a sushi restaurant in town, but our
restaurant is not a sushi restaurant. We are Kappo restaurant and
we proud to serve authentic Japanese dishes that are always sizzling
hot and fresh!

Kappo Hana is fully owned and run by a Japanese owner chef. It’s
really rare. To find some true authentic Japanese dishes as if you
were in Japan, come to our restaurant. You are finally at the right
place!